Loch Lomond Smoked Salmon with Horseradish and Salmon Cream, Beetroot Puree, Quails Eggs and Truffle Toasts

Pre heat the oven to 160’C

Slice the crusts off your bread and squash the slices flat (cut them into a circle or shape if you feel like being a bit fancy). Drizzle your oil over a baking tray and rub this over the bread. Bake in the oven for 10-15 minutes until golden and crisp.

While your toasts are cooking, whiz all your ingredients together into a smooth puree, and then do the same with the salmon cream ingredients (make your sure wash your blender in-between if you don’t want everything bright purple!

Boil the quail eggs for 2 minutes and then chill in a bowl of cold water. Once cool peel and slice in half.

Set out 4 plates and lay a sheet of smoked salmon onto each. Place your toast on top with a pinch of rocket and a dollop of the salmon cream. Dot your beetroot puree around the plate and then finish up with your quail eggs.